Stuffed Mushrooms with Tomato Sauce and Pasta the Editors of Publications International, Ltd.
Stuffed Mushrooms with Tomato Sauce and Pasta
Makes 6 servings
|1||pound ground beef|
|1/4||cup finely chopped onion|
|1/4||cup finely chopped green or red bell pepper|
|1||large clove garlic, minced|
|2||tablespoons finely chopped fresh parsley|
|2||teaspoons finely chopped fresh basil or 1 teaspoon dried basil|
|1||teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano|
|Dash black pepper|
|1/4||cup (1 ounce) grated Parmesan cheese|
|4-1/2||cups cooked spaghetti|
|Fresh basil (optional)|
- Prepare Tomato Sauce; set aside.
- Preheat oven to 350°F.
- Combine ground beef, onion, bell pepper, garlic, parsley, basil, oregano, salt and black pepper in medium bowl; mix lightly. Remove stems from mushrooms and finely chop; add to ground beef mixture. Stuff mixture into mushroom caps, rounding tops.
- Pour Tomato Sauce into shallow casserole dish large enough to hold mushrooms in single layer. Place mushrooms, stuffing side up, in sauce; cover.
- Bake 20 minutes; remove cover. Sprinkle with Parmesan cheese. Continue baking, uncovered, 15 minutes. Serve with spaghetti. Garnish with fresh basil.
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